In a small bowl, dissolve the gelatin in the rum and cold water;set aside to soften. In a saucepan, scald the cream and milk.Remove from heat and set aside to cool slightly.

In the top of a double boiler, off the heat, whisk together thesalt, 2 T of the sugar, and the egg yolks. In a steady stream,add the milk and cream to the mixture, stirring constantly. Setthe top of the double boiler over simmering water and cook, stirringconstantly, until the mixture is thick, 10 min. Do not oil. Removefrom heat and stir in gelatin mixture. Set aside.

In a bowl, beat the egg whites w/remaining 1/4 c sugar until stiffpeaks form. Fold Nesselrode into the egg whites, then fold themixture into the reserved gelatin mixture. Cover and refrigeratefor 5 min.